Unit of competency Outline

Date retreived
22/07/2026 9:25 PM AWST

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Prepare and serve espresso coffee

Prepare and serve espresso coffee

Unit of competency
National Code
SITHFAB012B
State Code
WB927
TGA Status
Replaced
DTWD Status
Replaced
Current Release Number
1.00
Current Release Date
01/01/2011
View on TGA
State Implementation and Classification
Approved Date
04/08/2014
Field of Education
110103 - Food And Beverage Service
Original Release Date
04/08/2014
Nominal Hours
30
Description
This unit describes the performance outcomes, skills and knowledge required to extract and serve espresso coffee using a commercial espresso machine, including storage of coffee and cleaning, and care and preventative maintenance of machinery. Care and maintenance procedures may vary according to the machine manufacturer recommendations and warranty conditions. Dosage measuring may be mechanical or electronic. Dosing also refers to selecting the correct amount of ground coffee, appropriate particle grind size and prevailing conditions such as ambient humidity. An espresso coffee is the basis of most coffee-based beverages.The unit does not cover general preparation of coffee using methods of coffee extraction other than espresso machines, which is covered in SITHFAB010C Prepare and serve non-alcoholic beverages.The terms barista, senior barista and master barista may have different meanings to diverse individuals and groups. Some prefer to make no designation and refer to a barista as someone who is a trained and expert operator.No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.
Notes
Elements and Performance Criteria
1 Organise and prepare work areas.
  • 1.1 Organise coffee workstation according to workplace safety and hygiene practices, to enable efficient work flow and easy access to equipment and commodities.
  • 1.2 Develop preparation and work routines according to enterprise requirements.
  • 1.3 Complete mise en place and preparation for coffee service according to enterprise procedures.
  • 1.4 Store coffee and commodities in appropriate airtight containers and conditions to maintain quality and freshness, according to workplace hygiene procedures and food safety regulations.
2 Provide customer service and advise customers on espresso coffee.
  • 2.1 Provide advice to customers about coffee types and characteristics where appropriate.
  • 2.2 Determine customer coffee preferences and requirements, and offer coffee style choices and accompaniments accordingly.
3 Select and grind coffee.
  • 3.1 Select coffee and grind to correct particle size, according to enterprise requirements and customer preferences.
  • 3.2 Take into consideration any environmental and equipment factors affecting dosage, and adjust grind and dose accordingly.
4 Extract coffee.
  • 4.1 Select appropriate cups or glassware and ensure they are warm before preparation.
  • 4.2 Measure or dispense required dosage and place into clean filter basket, tamping coffee evenly using correct pressure.
  • 4.3 Ensure group head is clean prior to inserting group handle.
  • 4.4 Monitor water and pump pressure, and moderate between cycles, according to enterprise procedures.
  • 4.5 Analyse extraction rate and adjust where appropriate.
  • 4.6 Assess quality of extraction visually and where appropriate by verifying flavour.
  • 4.7 Check spent grounds (puck or cake) to identify any required adjustments to dosage and technique.
  • 4.8 Release or purge water for two seconds from the group head before placement of group handle to extract coffee.
5 Texture milk.
  • 5.1 Select correct cold milk and appropriate clean, cold jug according to espresso requirements and quantity on order.
  • 5.2 Expel excess water from steam wand before and after texturising milk and wipe clean after use.
  • 5.3 Texture milk according to milk type and specific order requirements.
  • 5.4 Combine foam and milk through rolling, ensuring even consistency.
  • 5.5 Pour milk promptly, evenly and consistently, according to coffee style and customer preferences.
6 Serve and present espresso coffee.
  • 6.1 Present coffee attractively using clean ceramic or glass cups and avoiding drips and spills.
  • 6.2 Serve coffee at the required temperature, according to customer requirements and style, with appropriate crema, milk froth and accompaniments.
7 Clean and maintain espresso machine.
  • 7.1 Follow required OHS and enterprise requirements throughout all cleaning and maintenance procedures.
  • 7.2 Clean all machine and parts thoroughly and safely according to manufacturer specifications and enterprise policies and procedures, using appropriate cleaning methods and recommended cleaning products and materials.
  • 7.3 Carry out allied end of service activities.
  • 7.4 Monitor and assess the operation and efficiency of the espresso machine and grinder during usage and take appropriate action where required in relation to defects and faults according to enterprise policies and procedures, OHS and warranty requirements.
  • 7.5 Identify situations requiring the attendance of a trained service technician, licensed electrician or a designated senior person within the enterprise.
  • 7.6 Use energy and water resources efficiently when preparing coffee and cleaning equipment to reduce negative environmental impacts.
No information
No information
Replaces
State Code National Code Title Type
S6393 SITHFAB012A Prepare and serve espresso coffee Unit of competency
Replaced By
State Code National Code Title Type
WF636 SITHFAB204 Prepare and serve espresso coffee Unit of competency